Indulge in the Ultimate Fall Dessert: White Chocolate Ribbon Pumpkin Bundt Cake with Maple Glaze

Embrace the flavors of autumn with this extraordinary White Chocolate Ribbon Pumpkin Bundt Cake with Maple Glaze. This isn’t just any pumpkin cake; it’s a creation that won hearts and taste buds in a local contest many years ago, and its enduring popularity speaks volumes. As its name beautifully describes, this delightful Bundt cake features a rich, moist pumpkin-flavored base, a luscious tunnel of white chocolate-infused cream cheese, and a crowning finish of sweet, aromatic maple glaze. While technically a decadent icing, we affectionately call it a glaze, as that’s how it was originally conceived. This cake is an absolute showstopper, making it the perfect centerpiece for your Thanksgiving feast or any festive gathering. Its unique blend of comforting pumpkin, smooth white chocolate, and sweet maple notes makes it an unforgettable treat, especially for those who cherish the distinct taste of maple.

Crafting the Perfect White Chocolate Cream Cheese Ribbon Filling

The heart of this cake lies in its luxurious white chocolate cream cheese ribbon, a delightful surprise hidden within the pumpkin cake. I’m thrilled to share the recipe here, but for those who appreciate social proof, you can find it also posted on Food.com, complete with a collection of reviews that attest to its deliciousness. While most bakers find this filling straightforward, I’ve noted that a few individuals encountered challenges when folding the melted white chocolate into the cream cheese mixture, something I’ve personally never experienced. To ensure a silky-smooth, perfectly integrated filling every time, I highly recommend using Baker’s brand baking chocolate (or another high-quality baking bar) rather than standard white chocolate chips. Baking chocolate typically contains a higher percentage of cocoa butter and fewer stabilizers, making it less prone to seizing when melted and combined with other ingredients.

For an extra layer of precaution and a consistently smooth result, here’s a pro tip: melt the white chocolate first, gently and slowly. You can do this using a double boiler or very carefully in the microwave on 50% power, stirring frequently (every 15-30 seconds) until just melted and smooth. Once your white chocolate is perfectly fluid, allow it to cool slightly to a warm but not hot temperature. Then, gradually add it to your already thoroughly mixed, softened cream cheese and sugar mixture. This method helps prevent any drastic temperature changes that could cause the white chocolate to seize and become grainy. The key is patience and ensuring all ingredients, especially the cream cheese, are at room temperature for optimal blending. This attention to detail guarantees that your white chocolate ribbon will be wonderfully creamy and flavorful.

Perfecting Your Pumpkin Bundt Cake: Size Variations and Baking Guidance

While the recipe provided below yields a generous full-sized Bundt cake, perfect for larger gatherings, I recently experimented with halving the recipe and baking it in a smaller 6-inch Bundt pan. The results were just as delightful! This makes the cake a fantastic option for smaller families or when you simply crave a smaller batch of this delicious dessert. If you opt for a smaller pan, remember to halve all the ingredients precisely. For baking time, you’ll generally need to shave off about 5 to 7 minutes from the total bake time, but always rely on visual cues and a toothpick test for perfect doneness. The cake should spring back when lightly touched, and a toothpick inserted into the pumpkin cake portion (avoiding the ribbon) should come out clean.

I haven’t yet tested this recipe in a standard loaf pan, but based on how beautifully this Bundt cake rises and its moist, tender crumb, I’m confident it would adapt wonderfully. Loaf cakes often require slightly different baking times and temperatures due to their denser shape, so careful monitoring would be essential. This smaller 6-inch Bundt version proved to be a resounding success with my family, and we’re eagerly anticipating testing the loaf pan variation in the near future to offer even more flexibility. This adaptability highlights the versatility of the recipe, ensuring you can enjoy this autumnal treat regardless of your preferred pan size or serving needs.

The Warmth of Pumpkin & Maple: A Flavor Symphony

Beyond its impressive appearance and delightful ribbon, this cake truly shines with its harmonious blend of classic fall flavors. The pumpkin in the cake base isn’t just for color; it lends incredible moisture and a subtle, earthy sweetness that pairs perfectly with warm spices. Using pure pumpkin puree ensures a consistently moist crumb that remains tender for days. Complementing this comforting foundation is the alluring maple glaze. Maple syrup, a quintessential autumn ingredient, brings its unique, caramelized sweetness and a hint of woodsy depth that elevates the entire dessert. The addition of maple extract enhances this profile, ensuring that distinct maple flavor permeates every bite. This combination creates a truly seasonal experience, evoking cozy evenings and festive gatherings, making it an undeniable favorite for anyone who appreciates the rich tapestry of fall flavors.

Essential Baking Tips and Serving Suggestions

Achieving a perfect Bundt cake involves a few key steps. Always ensure your Bundt pan is thoroughly greased and floured – don’t skip this! Using a baking spray with flour is a convenient alternative. Proper cooling is also crucial; let the cake rest in the pan for the recommended time before inverting to prevent sticking or breaking. Once fully cooled, the cake is ready for its final touch: the maple glaze. Drizzling the glaze while the cake is cool prevents it from melting away, allowing it to set beautifully. This cake pairs wonderfully with a warm cup of coffee, a steaming mug of tea, or even a glass of milk. It’s an ideal dessert for Thanksgiving, Halloween parties, fall harvest celebrations, or simply as a comforting treat on a crisp autumn afternoon.

• Chocolate Cookies with Peanut Butter Ribbons
• Ribbon Cookies
• Peanut Butter Ribbon Fudge Brownies
• Fruit and Cream Tunnel Cake
• Twinkie Tunnel Cake

Recipe

White Chocolate Ribbon Pumpkin Cake With Maple Glaze

Cookie Madness

A truly special pumpkin Bundt cake featuring a decadent tunnel of white chocolate flavored cheesecake-like filling running through its center, all crowned with a sweet maple glaze.

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Prep Time

20 minutes
mins

Cook Time

50 minutes
mins

Cooling

1 hour
hr

Course
Dessert, Cake

Cuisine
American

Servings
20

Ingredients

 

For the White Chocolate Cream Cheese Filling:

• 4 ounces Baker’s white chocolate, finely chopped (approximately 114 grams, using a high-quality baking bar is recommended)
• 8 oz cream cheese, softened (230 grams, ensure it’s at room temperature for a smooth consistency)
• 3 tablespoons granulated sugar (36 grams)
• ¾ teaspoon pure vanilla extract

For the Pumpkin Bundt Cake:

• 3 cups all-purpose flour (390 grams, spooned and leveled for accuracy)
• ¼ teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (for that essential fall spice)
• 2 sticks unsalted butter, softened (230 grams, at room temperature)
• 2 cups granulated sugar
• 1 ½ teaspoons pure vanilla extract (Adams brand specifically mentioned, but any good quality will do)
• 4 large eggs (at room temperature)
• 1 can pure pumpkin puree (15-16 oz / approx. 425g, NOT pumpkin pie filling)

For the Maple Glaze:

• 1 cup powdered sugar, sifted (120 grams, sifting prevents lumps)
• 1 tablespoon pure maple syrup (use good quality for best flavor)
• ½ teaspoon maple extract (I use the imitation Ma*Pel brand, but any good maple extract will enhance the flavor)
• 2-3 tablespoons heavy cream (start with 2 and add more as needed for desired consistency)
• ⅛ teaspoon salt (just a pinch to balance the sweetness)

Instructions

 

• Prepare your Bundt pan: Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease a large (10-12 cup) Bundt pan using butter or a non-stick baking spray with flour added, ensuring all crevices are well-coated to prevent sticking. A well-prepared pan is crucial for a clean release.
• Melt the white chocolate: Place your finely chopped white chocolate into a microwave-safe bowl. Microwave on high power for 1 ½ minutes, stopping and stirring every 30 seconds to prevent scorching. For more powerful microwaves, using 50% power is often safer, as it significantly reduces the chance of the white chocolate seizing. Continue until just smooth.
• Prepare the filling: In a separate small mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until the mixture is completely smooth and free of lumps. Then, gradually stir in the slightly cooled melted white chocolate until fully incorporated and the filling is uniform. Set this delicious cream cheese mixture aside.
• Combine dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon. Ensure these dry ingredients are well combined to distribute the leavening agents and spices evenly throughout the cake batter. Set this bowl aside for later use.
• Prepare the cake batter: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Beat in the vanilla extract. Add the large eggs one by one, beating well after each addition. Continue beating on high speed for at least 1 minute, or until the mixture becomes very light and airy. Stir in the pure pumpkin puree until just combined. Finally, with the mixer on low speed or by hand, gradually incorporate the reserved flour mixture until just combined. Be careful not to overmix the batter.
• Assemble the cake layers: Pour approximately one-third of the pumpkin cake batter evenly into the prepared Bundt pan. Carefully spoon the white chocolate cream cheese filling over this first layer of pumpkin batter, trying to keep the filling somewhat centralized and away from the very edges of the pan so it forms a distinct ribbon. Finally, gently spoon the remaining pumpkin batter over the white filling, spreading it carefully to cover completely. This layering creates the beautiful “ribbon” effect.
• Bake the cake: Place the Bundt pan in the preheated oven and bake for 55 minutes, or until a wooden skewer or toothpick inserted into the pumpkin cake portion comes out clean and the cake begins to pull away slightly from the sides of the pan. Avoid testing the cream cheese ribbon area directly. Once baked, let the cake cool in the pan on a wire rack for 10 minutes. This crucial resting period allows the cake to firm up before you attempt to invert it. After 10 minutes, carefully invert the cake onto a wire rack and let it cool completely to room temperature before applying the glaze.
• Prepare and glaze: While the cake cools, prepare your maple glaze. In a small bowl, whisk together the sifted powdered sugar, pure maple syrup, ½ teaspoon maple extract, 2 tablespoons of heavy cream, and the pinch of salt until smooth. If the glaze appears too thick to drizzle, add the remaining tablespoon of heavy cream, one teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, artfully drizzle the maple glaze over the top. For optimal freshness and to maintain the glaze’s texture, store the finished cake in the refrigerator.

Keyword
Bundt Cake, Cream Cheese, Fall Baking, Maple Glaze, Pumpkin, White Chocolate

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